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Dec 22, 2009 07:09 AM

Have you ever made successful eggnog with low fat milk or pasteurized eggs?

I'm lactose intolerant so I typically drink Silk's soy nog at the holidays, but I'm yearning for the thicker, creamier stuff. I'm thinking of trying Lactaid, but they don't make a full fat version, just a low fat and a skim. Does anyone have a nog recipe that works with lower fat milk?

Also, I was thinking of giving liquid pasteurized eggs (Eggbeaters or whathaveyou) a go, since I'm not going to be spiking this when I make it (probably later). Do these work in nog?

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  1. No to the milk, I did try using liquid eggs one year and it was OK, but not really as rich and fluffy as usual.

    1. Do you like coconut? I've seen recipes that replace the milk with coconut milk and throw some rum in to complement. I'm sure you can find lots of versions with some creative googling.

      1. According this page here:

        "Lactaid milk also contains a lot of residual lactase used to digest the lactose. You can mix Lactaid with regular milk in another container, again depending on your tolerance for some lactose, allow the lactase in there to digest the lactose in regular milk and letting it stand for some days in your fridge. Experimenting, I found I can tolerate a 1:4 mix of Lactaid to regular milk drank directly without letting it stand, sometimes more."

        In your case, I would mix the lactaid with cream and let it sit for a couple days. The residual lactase in the lactaid should have no problem with the trace amounts of lactose in heavy cream.

        1. I'm curious to know your recipe for "virgin" eggnog. My recipe (Eggs, sugar, dairy and booze) derives all of its eggnog-y flavor from the bourbon and rum. How are you going to approximate this flavor if you decide not to spike your recipe?

          3 Replies
          1. re: Ernie Diamond

            I'm not the OP, but I would assume they are striving for a super thick/rich alcohol free supermarket type of eggnog that many of use grew up with and love. In that paradigm, the eggnog-y flavor comes from the eggs and the spice (usually nutmeg) not the alcohol. In recent years more supermarket brands have started including rum flavoring (a disgusting trend, imo), but the traditional supermarket eggnog flavor is both alcohol and alcohol flavoring free.

            1. re: scott123

              So we are talking dairy (or dairy substitute, in this case), eggs, sugar and spice? I don't know but I think that would be wanting of some deeper flavor. Agree?

              I am 100% behind anyone who wants to remove the alcohol component, btw. I am just curious how it is done effectively.

              1. re: Ernie Diamond

                I need alcohol in there to bring the calorie count down ;-)

          2. Years ago when Rosie O'Donnell had a talk show, I seem to recall a recipe for a lowfat egg nog on her website. I was on Weight Watchers at the time, and I have a vague memory that it made an entirely decent, if much less rich tasting, egg nog. It was made with egg whites and gosh, I'm foggy here, but I think you made a meringue first, then folded in low or nonfat milk? I could maybe google that up if you don't have any luck yourself, so let me know if it's of interest.